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GhostLady

Milk Questions

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I also posted these questions under my thread "Desperately seeking opinions and advice" in the pre diagnosis section but I thought I would also post it here for those that don't want to read my long and boring post over there.

I have not yet been diagnosed with celiac. I am still going through testing, therefore I am still eating gluten. For the last few days I have been keeping a food/symptom log to take to my Dr. on Tuesday. Most of my symptoms do seem to be related to gluten but now I am thinking that milk might also be a problem.

Every time I ingest even a little bit of milk, I get really nauseous. So far it seems to only happen with milk. I can eat butter/margarine and cheese without any problems. I haven't eaten any other dairy since I started the log so I'm not sure about anything else yet.

Is it possible that I only have a problem with milk and not all dairy???

Is it also possible that it could only be something in whole milk and not all milk?

I used to only drink 2% milk and didn't notice any problems with that. (of course I wasn't keeping a log then either) I haven't tried to switch back to 2 % or skim yet so I can't say for sure but I was just wondering if there is something in just whole milk that might be causing me problems.

I'm so new to all of this so I'm still learning about what ingredients are in what. Any help would be greatly appreciated.

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It's possible that your sensitivity just hasn't escalated to the point where you can't tolerate processed dairy. I haven't had a glass of milk in 6 months, but if I have one yogurt it's usually not the end of the world. I don't do cheese though- never liked it much, and now it makes me sick. And I can usually have dairy in baked goods, or cheddar popcorn, things like that.

Almost all celiacs are lactose intolerant to a degree at first. It may go away overtime, but I would lay off all dairy for a few months to heal after dx.


Gluten Free since 10/07

Mildly Lactose Intolerant, slight intestinal symptoms after eating milk products, but easily corrected with lactase enzyme

Endometriosis- DX'd 5/07

Gluten Antibodies- "negative"...don't know exact numbers, am highly suspicious...

DXed celiac 12-19-07 via genetics/elimination diet- DQ2 allele

Brother with Celiac, aspergers...his tests were all negative (he didn't have genetics done), including endoscopy, but he definitely is at the least gluten intolerant...highly suspect my mother has it as well- she has hyperthyroid, fibromyalgia, hemochromatosis, and now colon cancer, and she has been weak and exhausted and just generally sick. She's going to get tested.

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Every time I ingest even a little bit of milk, I get really nauseous. So far it seems to only happen with milk. I can eat butter/margarine and cheese without any problems. I haven't eaten any other dairy since I started the log so I'm not sure about anything else yet.

Is it possible that I only have a problem with milk and not all dairy???

Is it also possible that it could only be something in whole milk and not all milk?

I used to only drink 2% milk and didn't notice any problems with that. (of course I wasn't keeping a log then either) I haven't tried to switch back to 2 % or skim yet so I can't say for sure but I was just wondering if there is something in just whole milk that might be causing me problems.

I'm so new to all of this so I'm still learning about what ingredients are in what. Any help would be greatly appreciated.

.

Hi 'GhostLady',

If you are 'Lactose' intolerant, as a general rule the

HIGHER a fat content the LOWER the Lactose.

.

2% milk would have more lactose than Full Milk.

Butter, cheese etc would be higher in fat and have less lactose than Milk.

.

So using a LOW Fat or NO Fat milk or milk product (while it is generally healthier)

It is HIGHER in Lactose (up to 52% in some cases of Skim milk powder)

.

Reference: Lactose - V - Fat

.

Hope this helps.

.

Best Regards,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

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Thank you both for your replies.

HAK1031,

You are probably right. I had already planned to give up dairy for a while until I heal and then try to reintroduce it later. I am starting the gluten-free, df, diet next Saturday as soon as my testing is complete.

David,

Thank you for the info. That makes sense. The weird thing is that I seem to do better with the milk that is lower in fat. I feel worse after consuming whole milk. I would think it should be the other way around. I haven't been keeping the food log very long though so it's hard to say at this point. It might not even be the milk causing my symptoms. It could just be a left over symptom from some gluten I'd had earlier. Either way, I am going to give up gluten and dairy soon. Hopefully I will be able to go back to dairy in a few months without any problems.

Thank you both again...

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Hi, no disrespect, but Irish is confused. Cheese has very LITTLE lactose in it. Go here: Most lactose intolerant people (including myself) can tolerate it just fine!

http://www.milkpail.com/lactose.htm

"Most of the lactose is removed from the cheese with the whey during the manufacturing process. As a result, most ripened cheeses contain about 95 percent less lactose (.4 to 1 gram per serving) than whole milk (9-12 grams per serving), and less even than Lactaid milk (3 grams per serving), a brand of fluid milk that has most of the lactose specially removed."

try taking a lactase pill. If you have celiac it is probable that you do not have the tips of your villi where lactase is produced by your own body. This is a great forum, it is my fav and I read every day for about an hour... but you do need to check up on things if you find they are not jiving with your own experience! You are able to drink lower fat milk and not whole, so I am wondering if it is milkfat without the cultures of cheese and yogurt helping your gut out? How do you do with cream or ice cream? Usually if you can do skim ok, but whole or cream makes you ill, then you want to think possible IBS because of the fat bothering you.

Cultured Butter also has minimal lactose, but I have read conflicting info about regular N. American butter and lactose content... so to avoid the whole issues, I always buy cultured butter (made from buttermilk) go here:

http://www.breakingtheviciouscycle.info/kn...ured_butter.htm

but he is right that the less rich the milk, the higher the lactose the milk! go here this is a great link, it also discusses IBS and milk issues. :

http://www.healthyeatingclub.com/info/arti...-foods/milk.htm

I am sorry to keep editing, but here is a link that I thought would be the most helpful to you:

http://www.telusplanet.net/public/ekende/lactose.htm

http://digestive.niddk.nih.gov/ddiseases/p...oseintolerance/

and here:

http://books.google.com/books?id=1BYFW-KIL...hl=en#PPA217,M1

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I been diagnosed with Coeliac Disease (in late 2005) after years of discomfort, and only then as a result of an emergency which required me to be treated by a specialist other than my usual one ... who had not found the problem. However, I am beginning to wonder if I have a lactose problem too - it seems to be most evident after eating cream which seems to run counter to the opinions in this list which mention that the higher the fat content, the less lactose. The symptoms are noticeable and as a devotee of creme brulee, I have been trying to ignore the possible connection. I have been having panna cotta lately too - and have noticed a trend to feeling very uncomfortable after that too - so it is beginning to be a picture. However, yoghurt does not seem to be a problem, neither does aged cheese. I have noted that brie and other soft cheeses often leave me feeling less than well. I have totally eliminated gluten from my diet ( although there some possible breaches when others are cooking - although I try to be 100% free at all times). Does anyone have any ideas on this? I have been avoiding dealing with this - but there does now seem to be a patter, Regards Libby

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